Sustainable Food Safety Practices: Reducing Food Waste and Improving Food Quality

In recent times, sustainability has become trending topic in many industries, and the food and beverage industry is no exception. Little wonder why food and beverage industry giants are going for not just FSSC 22000 food safety management system and ISO 9001:2015 quality management system but also ISO 14001:2015 environmental management system certification.

As global awareness of environmental issues rises, companies are increasingly expected to balance profitability with sustainable / eco-friendly practices. In Nigeria, where the food and beverage industry is a key driver of economic growth, this balance is particularly crucial. We cannot talk about sustainability without considering the role of food safety and quality assurance in reducing waste while maintaining compliance to regulatory standards and customer requirements. 

The Food Waste Problem

 Globally, it’s estimated that nearly one out of three parts of all food produced is either lost or wasted, amounting to about 1.3 billion tonnes on a yearly basis. In Nigeria, post-harvest loss and food loss and waste at industry and household level is at a high level due to challenges like poor infrastructure, inadequate storage facilities, inefficiencies in the food supply chain, etc. Food insecurity, hunger and malnutrition are prevalent in any nation where food loss and waste level is consistently high. Therefore, reducing food waste is not just a moral obligation but an essential part of ensuring business continuity given the current economic climate. It provides a win-win opportunity for companies to reduce production costs, enhance efficiency, and contribute to a healthier environment for all.  You might ask, "how can this be done while maintaining the safety and quality of food products?"

At the intersection of sustainability and food safety lies quality assurance and quality control (QAQC). With regards to sustainability, QAQC aims at ensuring that food products meet the minimum food safety and quality requirements to minimize waste at every stage of food production, processing or manufacturing.

Below are some ways food and beverage companies in Nigeria can adopt sustainable practices through QAQC:

1. Optimizing Supply Chains for Freshness and Efficiency: A large portion of food waste in Nigeria occurs due to inefficient food supply chains. Poor transportation infrastructure and long transit times lead to spoilage, especially for perishable / agro produce.  Implementing robust QA measures ensures that products are stored and transported under optimal conditions, temperature and relative humidity. In addition, preservation techniques like drying, dehydration, packaging, etc extend shelf life and reduce the chances of food contamination.
2. Smart Packaging for Preservation: Packaging, as simple as it sounds is a key strategy in reducing food waste. Exposed food products are at risk of microbial contamination ans insect/pest invasion.  QA teams can collaborate with packaging designers to develop materials that better protect food, reducing spoilage and contamination risks.
3. Improving Manufacturing Processes to Minimize Defects: In production, stringent quality control reduces waste by ensuring that non-conforming products are reduced to the barest minimum. When products are discarded due to microbial contamination, spoilage, or defects, it not only leads to financial losses to the company but also contributes to environmental waste. A strong QA system can detect issues early in the process, preventing large-scale waste and allowing for rework or safe recovery of products.
4. Waste to wealth creation: A significant portion of food and non-food waste is generated during food processing / manufacturing operations. Quality assurance teams can play a critical role in ensuring value addition to waste materials. For example, food companies can explore recycling of packaging material wastes and re-purposing of food waste materials into animal feed, biogas, manure, etc. thus promoting a circular economy.
5. Food Recovery and Redistribution: Another sustainable practice is partnering with organizations (eg: food banks, charities) to redistribute safe food that do not meet other customer quality requirements like shape, colour, size to communities in need. Many food companies globally are adopting this approach by creating food recovery programs. QA teams are to ensure that any recovered food still meets the necessary food safety standards before redistribution.

 Sustainability: A Competitive Advantage

 Incorporating sustainability into food safety and quality assurance doesn’t just benefit the environment but the business bottom line as well. Consumers are becoming increasingly aware of the environmental impact of their food choices. Companies that adopt sustainable food safety practices can build trust and loyalty among eco-conscious consumers.

Today’s newsletter is a Call to Action to the Nigerian food and beverage industry players - manufacturers, distributors, retailers, consumers and professionals to lead the way in sustainable food safety practices. By reducing food waste, optimizing production, and ensuring that products are safe for consumption, companies can not only improve their profitability but also make significant contributions to the country’s food security and environmental goals.

Written and edited by: Chidinma Ochulor Ngene for Let's Talk FOOD! newsletter.

Chidinma is:

• a Certified Food Scientist of Nigeria (CFSN) and member of NIFST.
• a food manufacturing, food safety and quality professional; and
• is certified by CQI/IRCA as a food safety management systems lead auditor.